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Best Eggplant Parmesan Casserole – “Low Carb and Keto”
Low Carb Parmesan Eggplant Casserole :

Ingredients
- 2 medium eggplant ends cut off
- sea salt
- 1 to 2 Tablespoons olive oil
- 3 cups marinara sauce
- 2 cups ricotta cheese
- ½ cup Parmesan cheese
- 3 cups shredded mozzarella cheese
- 1 Tablespoons dried parsley
Equipment
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casserole dish
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baking pan
Instructions
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Preheat oven to 400 degrees. Slice the eggplant into ¼ inch slices. Line a cutting board with paper towels and lay out the eggplant then sprinkle with seas salt. Let eggplant rest for 15 minutes then blot all moisture with additional paper towels.
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After eggplant is dried off, place it on two cookie sheets lined with parchment paper. Brush the eggplant with olive oil.
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Bake in the oven for 20 minutes, turning eggplant once halfway during cooking time.
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Spray a 3 quart baking dish with cooking spray. Put a few spoons of sauce on the bottom of the pan. Line it with ⅓ of the eggplant.
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In a small bowl, mix together the ricotta and Parmesan cheese.
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Spoon half of the cheese mixture over the eggplant. Top with about ⅓ of the sauce. Then sprinkle with ⅓ of the mozzarella cheese.
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Top with another layer of eggplant, remaining ricotta cheese mixture, sauce and mozzarella cheese.
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Next do a layer of eggplant, remaining sauce and remaining mozzarella cheese. Sprinkle with parsley.
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Cover with foil and bake for 30 minutes or until casserole is cooked and bubbly. Remove foil and bake for 5 more minutes or until cheese is golden brown.
Notes
Any size eggplant can be used but I like medium eggplant with thin skin because I leave the skin on when cooking. It can be removed if you prefer it that way.
Nutrition
Calories: 433kcal | Carbohydrates: 20g | Protein: 28g | Fat: 28g | Saturated Fat: 16g | Cholesterol: 92mg | Sodium: 1200mg | Potassium: 900mg | Fiber: 7g | Sugar: 11g | Vitamin A: 1374IU | Vitamin C: 12mg | Calcium: 585mg | Iron: 2mg
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